Louisiana Style Crab Cakes
Crispy outside and sweet & creamy inside, these Louisiana Style Crab Cakes are jock full of flavor and pan-fried to a crisp golden brown.
Equipment
- 1 bowl for mixing
- 1 Cast Iron Skillet or other straight sided fry pan
- 1 large chef's tongs
Ingredients
- 1 lb crab meat (lump or premium) pick out shells
- 2/3 cup finely diced red bell pepper
- 4 each green onions thinly sliced
- 1/2 cup mayonaise I use Duke's brand
- 2 Tbsp butter melted
- 1 each zest from 1 lemon (optional)
- 1 tsp fresh lemon juice
- 1 large egg beaten
- 1 tsp Tony Chachere's Original Creole Seasoning or other creole or Cajun seasoning
- 1 tsp Worcestershire sauce I use Lea & Perrins
- 1 tsp Creole mustard (or spicy or whole grain mustard)
- 1/4 tsp salt more if needed to taste
- 1/2 - 1 cup finely crushed crackers (multi-grain club style) or Panko bread crumbs
- As Needed AP flour for dredging
- As Needed neutral oil for frying
Instructions
- Heat approximately 1 inch of neutral oil in a deep sided fry pan over medium high heat.
- Carefully, (so the crab doesn't break down), mix all of the ingredients, except crackers, flour and oil, together in a large bowl.
- Add crushed crackers, or bread crumbs, starting with ½ cup, to bind the ingredients together. Add more if the mixture is too wet.
- Form 3-4 inch patties using the wet crab mixture. Carefully, dredge patties through the flour, lightly covering both sides.
- Carefully place the crab cakes in a heated frying pan with oil. Turn stove top down to medium- low heat. Cook 4-5 minutes on one side. Gently turn the cakes over and cook until golden brown. Remove the crab cakes from the skillet and let drain on a paper towel.
- Serve with remoulade, cocktail sauce, or tartar sauce. (Remoulade recommended)